Raspberry Creme Brulee
I have to thank my friend Kimberly for sharing this recipe with me 20+ years ago. It has been a hit every time I've made it.
50-60 raspberries (1 pint), washed and dried
2 1/2 cups heavy cream
8 egg yolks
pinch of salt
1/3 cup sugar + more for topping
1 teaspoon vanilla extract
Preheat oven to 300°. Add cookie sheet to the oven with about 3 cups of water on the bottom to heat up while you make the cream mixture.
Separate raspberries among 6 small ramekins, set aside.
In a small saucepan, add cream on low/medium heat and bring cream just up to a simmer.
While milk is heating, in a small bowl whisk together egg yolks, salt and 1/3 cup sugar until you have a thick, combined mixture.
Once milk comes to a simmer, remove from heat and slowly whisk in a small amount into the egg mixture. In small increments, keep adding the milk while constantly stirring so the eggs do not curdle. When all the milk is incorporated, stir in vanilla and mix to combine.
Divide the mixture between 6 ramekins. I pour the milk through a mesh strainer to capture any egg particles.
Set ramekins on the baking sheet with the hot water. Bake for 25-30 minutes until the cream is just set. Remove dishes from the baking sheet and chill thoroughly.
Just before serving, sprinkle 2 teaspoons of sugar over each custard. Using a kitchen torch, slowly heat sugar until the sugar gets browned and bubbly. The sugar will harden in a few seconds once it cools. You can also put this under to broiler if you do not have a kitchen torch.
Serve with additional raspberries and mint leaves.